It’s the first of October and I was super-excited about starting another Whole30 (or at the very least, a Whole15) – this time with Coach Triebo. I’ve done it before, so no sweat, right?
I didn’t really eat breakfast this morning because I was running errands. I stopped by the Los Altos Rancho Farmers’ Market and bought some veggies and fruit before picking up my weekly haul (fresh albacore!) from our sustainable seafood CSA, Siren SeaSA.
If you live in the Bay Area, you MUST subscribe! There is no fresher, tastier, or sustainable seafood source in the area. Do it! I command you! Pretty please? I want it to stay in business and flourish for entirely selfish reasons.
When I got home, I gnawed on a few slices of Heidi’s fresh roasted organic turkey breast. Um, I kind of hate this brand. Yes, it’s Whole30 compliant because it only contains turkey breast but that’s why it’s dry and tasteless. Blech.
For lunch, I fried up a batch of green sliders and served them with reheated Rao’s marinara sauce.
See? I was Whole30 compliant up until this point…but then the mailman rang the doorbell and delivered a case of premium dark chocolates from Chocosphere.
Chocosphere is amazing and incredibly dangerous for a chocophile like myself. They stock super, high-quality chocolate from all over the world – and they’ve got tons of choices in the 90-100% cacao range.
At this point, I kinda had to ditch the Whole30. Sorry, Trish! I like dark chocolate too much. (And bacon.)
Yes, this is a shitload of chocolate but I’m doing research, damn it! I’m going to host an official taste test soon, but in the meantime, I sampled bites from the Michel Cluizel 99%, Domori 100%, and Pralus 100% bars. My fave, so far, is the Domori 100% cacao – so smooth and satisfying.
When my chocolate binge was over, I made us leave the house so I could get far away from all the tempting cacao. We spent the afternoon playing at the park and Big-O finally attempted – and mastered – riding a two-wheeler! Yay!
After working out a recipe on some scratch paper, I decided to wrap some marinated albacore in bacon and broil it up. I’m calling it Hardcore Albacore, mostly because it rhymes.
While the fish ‘n pig sizzled in the oven…
…I sauteed some spinach and onions in bacon grease…
…and made a quick heirloom tomato salad.
Dinner was on the table in less than 30 minutes!
That’s it for tonight!0
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